Roasting brings out the natural sweetness of squash in this vegetarian main course. Switch up the beans and herbs to transform this dish into something new. For instance, black beans with cilantro add Mexican flair, while white beans and basil make for an Italian-inspired roasted dinner.
Squash and other hard vegetables need a gentler heat, but still hot enough to caramelize. For large pieces, 400 F (200 C) is adequate to both soften the flesh and achieve a golden brown exterior; smaller cubes can handle a higher heat, up to 425 F (220 C).
Squash and filling can be made up to 2 days in advance and kept separately. Reheat in 300 F (150 C) oven to warm through.
Preheat oven to 400 F (200 C). Place squash cut side down on large parchment paper-lined baking sheet. Roast for 35 to 40 minutes, until tender when pierced with a knife.
Meanwhile, in large skillet, heat butter over medium-high heat until foamy. Continue to cook until nutty in aroma and light brown, about 1 to 2 minutes. Immediately add sage leaves, fry for 30 seconds to 1 minute, until crispy; transfer sage to small plate. To skillet, add chickpeas, salt, pepper, and nutmeg. Transfer to another large baking sheet, then oven, and roast until chickpeas are heated through, about 5 to 10 minutes.
Remove squash and chickpeas from oven. Stir vinegar into chickpeas and spoon into roasted squash. Serve topped with crispy sage and cheese.
This recipe is part of the Why Not Roast? collection.
This vegan take on classic shepherd’s pie is jam-packed with bold and rich flavours that will ensure no one will miss the meat. While a great source of fibre, lentils also contain the highest amount of folate out of all plant-based foods. Oven ready If you don’t have an ovenproof skillet, you’ll need to transfer cooked lentil filling to a baking dish before topping with mashed sweet potatoes and baking.
Cauliflower has been having a moment lately, and this salad proves exactly why. Tender caramelized cauliflower is crowned in a glorious sweet and savoury crumble that will ensure it a place on your table all month long. Of all tree nuts, pecans have the highest concentration of flavonoids, which offer beneficial anti-inflammatory effects, and they also protect your cells from oxidative damage. Crumble perfection This crumble topping is too good not to use it on other preparations. Sprinkle over a carrot ribbon salad to add some extra pizzazz, use as a glorious garnish on a soup or stew, or consider generously spooning over your next vegetable “steak” to add some delicious textural variation.
This gloriously comforting dish gets its creamy lusciousness from a can of white beans. Feel free to use whatever vegetables you have on hand instead of broccoli. Pass the pasta Instead of regular pasta, consider serving this sauce over zucchini noodles, carrot noodles, or cooked spaghetti squash.
This nut-free take on classic queso dip is everything you want and more. Paired with chips, crackers, or crudités, this creamy, zesty, smoky, and oh-so-satisfying dip is easy enough to whip up for a cozy snack or as an appetizer for company. Go nuts! If you’re okay to eat nuts, try substituting sunflower seeds with 1 cup (250 mL) raw cashews.